Hey how are you all doing? This is cooking with Dave again. I am Dave. I’m the world’s greatest chef. I know that I am because it says so in the apron.
Anyway, today we’re cooking some of my favorites. We’ll cook in something I learned how to cook in Korea. It is called the Bulgogi and Rice. I learn how to cook this in Korea. I was in Korea when I was in the army, 1985. I spend a little over a year in Korea and I loved the food over there. I love especially the bulgogi and rice. It’s something wonderful.
Bulgogi pretty much means marinated beef, grilled. We’re going to marinate the beef and stir fry. We’re not going to grill it. You can grill it if you want to. It’s all about the marinade of this dish. Once you marinated this beef it is going to taste wonderful with the spices that we’re going to put on it. It is a thing it comes from the marinade. It’s wonderful.
We’re going to put some onions some green onions, some sesame oil, sesame seeds, a little sugar, a little soy sauce and it’s going to be wonderful. I’m going to bring you over here to show you how to cook the meal.
Okay I just took two pounds of top round cut in strips just like when you’re going to do if you’re going to stir fry or any other oriental dish you might think of. You know, stir fry beef, no big deal. I washed it off and put it in here and then I’m going to add my vegetables to my beef.
The first thing we need to do is chop the vegetables. So let me do there a real quick.
Okay now my vegetables are cut up and ready to go. You all know I got to put a little Dave twist on this thing so you know I will add a little few spices and things that you’re not suppose to put in it because this is my way. I got to put a Carolina twist on it. Here in South Carolina, we like the little South Carolina twist on it.
But the recipe calls for some green onions, just chop some green onions and put them right there on your beef and a little diced onions right there on your beef. About a quarter cup of soy sauce. You can put a little more if you want. I’ll probably add a little water to make sure we have enough liquids that cover all our food. A little more to quarter cup of sugar is what I’m putting in there. About the same amount of sugar as the soy. You want to make sure you get about the same amount. This is just a two table spoons of sesame oil then I’m going to put about two tablespoons of sesame seed and two tablespoons of black pepper. We’re going to put right in there. And them, I’m going to add a little liquid and stir these all up and let it mix in.
Now what I did a little extra, I take some green peppers, put the green peppers in there and I’m going to put some yellow peppers in there. Now you notice I didn’t use all my vegetables because I’m going to use the rest of this one when I stir fry it. I’m going to use this for my marinade and then I’m going to have this with my stir fry also.
Now I added dash of water with this and I’m just going to mix it all up and make sure that everybody is covered with these spices the seasoning. And then I put the lid on it and let it sit in the refrigerator about 30 minutes, depending on how much marinade you want to get up in there. You might do it for an hour. The soy is really salty so the longer you do this the more salty is going to taste. So if you’re going to do it overnight, you might want to decrease the soy by about a half because you don’t want it to be real salty. But you can marinade this thing overnight.
All right here we are at our frying pan, I put a little bit of oil in the bottom pan, a little bit of moisture popping there. I want to make sure before I start putting my beef in there. I took my beef out of the refrigerator—well marinade is still in there. What I’m going to do is just take my tongs and reach in there and grab the beef out of the marinade and stick it right into my hot frying pan and I will stir fry with the bad boys and it’s going to be good.
Now if you wanted to you can just take this and put it straight onto the grill and you can grill these. Remember, bulgogi means marinated beef grilled. But we’re going to stir fry it and I like this way because I get to make a little gravy with it for my rice and I like a lot because that marinade—I mix some marinade on there and it’s going to cook those vegetables and cook with that beef, and it’s going to maintain that flavor with those peppers and onions, the sesame seeds, sesame seed oil, little sugar, some soy sauce, it’s going to be good.
Okay once it returns to heat, it starts bubbling up a little bit. Just give it a little stir; just like you do a stir fry you all know how to do stir fry. Just cook it until it’s all done and then whenever you think it’s done, taste it, and when it’s tender enough then it’s ready to eat. And you’ll see there is juice down there its going to thicken up for us and make us a little gravy that’s going to be on our rice. We’ll put a little soy sauce on it maybe and it’s going to be good—oh man it’s going to be good! I wish you could smell those flavors they’re just coming out of there. Add sesame oil, sesame seed such a strong flavor.
When I was in Korea, this was probably my favorite dish to order in a restaurant. I don’t pretty much either order this or I would order American fried chicken in Korean. I love the American fried chicken in Korea because it taste so good and the Koreans, the way they cook it’s so crazy. Here in America, we’ve got pieces of chicken. We’ve got a leg, we got thigh, and the breast, and wing they don’t believe in all of that. They take a chicken, take a whole bird, put it down there and take a meat cleaver and just chop it. And you could have a piece of fried chicken sometimes have a little wing in it. Sometimes have a little thigh in it, with some breast, you never knew what you’re going to get but it was good. And I like the mixture a little white meat, little dark meat. I thought it was pretty interesting and they fry some chicken well.
So I always order fried chicken rice or I ordered this, I order the bulgogi rice. I like bulgogi rice. This is such a wonderful flavor. You don’t get these flavors with that soy sauce and with the onions, the green onions, and with the sesame. I think this is wonderful.
Okay cooking nicely. Now all my meat is all brown and pretty much cook throughout. Now I just want it to be tender to the taste and it will be very good. So what I’ll do is I’ll reduce my heat. It’s kind of high, I’m going to put it on about medium and then I will put a lid on it and just let it thicken up and let that meat tender.
Okay now, whenever my moisture is almost gone, I’ll check my beef and if it’s tender, it’s ready to go. I just want to thicken all these up and if the meat is tender, then it’s ready to go. If it’s not, add a little water back to it, put the lid on it, and cook it a little longer until whatever kind of meat for you is good and tender. Some beef takes longer to get done; some is quicker this is a stir fry beef. It’s pretty quick. Once I cook and all the moisture out, now we’re looking like some of bulgogi what goes on some rice. This is going to be good, I’m telling you right now. The flavors and this thing with the soy sauce and the sugar, and the sesame. Oh man it is good! So I just cook it like that.
Now, I’m pretty much done and ready to go but what I do, remember, I left over the vegetables. We just put all the vegetables in the marinade. I’m going to go ahead and put them in there. And I’m going to cook until just they are hot and then they’ll be ready to go on my rice with my bulgogi. Give me a little color in my bulgogi and rice, and I’m going to go and turn it off. And then this is pretty much ready to go right there. It got some onion on there, a little salt and peppers. Man that’s going to be good!
Let’s get some plate, put some rice right in the plate and put it right there on top of it. Oh man that is good and it’s going to be wonderful! If you want, you can serve a little soy sauce but you probably have enough moisture when you stir fry.
Okay there it is, bulgogi and rice with peppers, it’s wonderful. I put some South Carolina twist on it put some peppers in it yellow peppers, green peppers, they are very good. I love the peppers, the onions. This thing is wonderful. You all go out and try to cook this is very easy to do with a stir fry. You’ll love it. Everybody looking forward about it it’s very wonderful.
You all remember, I’m the world’s best chef it says so right here in my apron. You all have a great day, thanks!
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